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Stuffed Mushrooms

Servings: 10  Preparation Time: 00:15  Total Time: 01:00
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Stuffed Mushrooms
Recipe Nutrition Facts
Serving size:5.1oz/143.3g
Calories per serving:212
Calories from fat:67
Total fat:7.2g
Saturated fat:2.4g
Cholesterol:28.5mg
Sodium:2311mg
Carbohydrate:21.2g
Fiber Carbs:1g
Sugar Carbs:8.7g
Protein:13.5g

Ingredients:

1 package Shady Brook Farms® Mild Italian Turkey Sausage Roll
1 tablespoon extra virgin olive oil
1 medium white onion, minced
1 package (10 ounce) large mushrooms, cleaned and trimmed
2 cups fresh Arugula, chopped
1 cup plain bread crumbs
1 1/2 cup vegetable stock, divided
1/2 cup Parmigiano Reggiano, finely grated

How to prepare this recipe:

  1. Preheat oven to 350°F.
  2. Separate stems from mushrooms. Chop stems. Set mushroom caps aside.
  3. Heat oil in a large non-stick skillet. Add turkey and onion. Crumble turkey and cook until no longer pink, about 8 minutes.
  4. Add mushroom stems and Arugula. Cook 3 minutes. Add bread crumbs and 1 cup stock. Heat thoroughly.
  5. Fill mushroom caps with mixture and place in baking dish. Add remaining stock to baking dish.
  6. Cover with foil and bake for 20 minutes or until mushroom caps are tender.
  7. Sprinkle with cheese and serve.